Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependentVariables | Logit(P) |
| Model-InpendenVariables | aw, pH, temp |
| Model-Notes | T. pH, aw (bw converted to aw) || T(oC) |
| Model-ReferenceDescription | Valero, A., Pérez-Rodríguez, F., Carrasco, E., Fuentes-Alventosa, J.M., García-Gimeno, R.M., Zurera, G., 2009 . Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity. International Journal of Food Microbiology, 133, 186-194 |
| Model-Type | Growth - No growth boundary model |
| PMF-Environment | Tryptic Soy Broth |
| PMF-Environment-Details | Culture Medium |
| PMF-Organism | Staphylococcus aureus |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-Notes | 352 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:17 (CET) |
| Created | 10 December 2019, 21:17 (CET) |